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Jerk Shrimp Tacos with Pineapple Salsa

Jerk shrimp tacos with pineapple salsa feature smoky charred jerk shrimp topped with bright yellow, fresh pineapple salsa and chopped cilantro. Quick skillet cooking gives tender shrimp with a lightly crisped surface, then warm corn tortillas are filled and finished with lime.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean-Mexican Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Jerk shrimp
  • 1.5 lb large shrimp Peeled and deveined.
  • 2 tbsp jerk seasoning
  • 2 tbsp lime juice Use fresh if possible.
  • 2 tbsp olive oil
Pineapple salsa
  • 1.5 cup fresh pineapple Finely diced.
  • 0.5 red onion Minced.
  • 1 jalapeño Minced.
  • 0.25 cup fresh cilantro Chopped.
For serving
  • 8 corn tortillas Warm on a griddle before filling.
  • 1 lime and cilantro for serving Serve with extra cilantro and lime wedges.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the jerk paste and coat the shrimp
  1. Combine jerk seasoning, lime juice, and olive oil in a small bowl to create a paste, stirring until it looks evenly mixed.
  2. Toss shrimp in the jerk mixture until well coated so every shrimp surface is covered with a dark, fragrant layer.
Cook the shrimp
  1. Heat a large skillet over medium-high heat, then cook jerk-seasoned shrimp for 2-3 minutes per side until pink and cooked through, flipping once for even char.
Mix the pineapple salsa
  1. In a separate bowl, combine diced pineapple, minced red onion, minced jalapeño, and fresh cilantro to create pineapple salsa, stirring until the mixture is bright and evenly distributed.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on a griddle and fill each with cooked jerk shrimp while they’re hot.
  2. Top generously with pineapple salsa and garnish with additional cilantro and lime wedge before serving for a fresh, tropical finish.

Notes

For the best char, pat shrimp dry before tossing with jerk paste, and avoid crowding the skillet so the pan stays hot. Store salsa covered in the refrigerator for up to 2 days; store cooked shrimp in an airtight container for up to 2 days. Freezing isn’t recommended for the salsa, but cooked shrimp can be frozen up to 2 months (thaw overnight in the fridge). For a lower-heat option, use half the jalapeño or remove it entirely for a milder salsa.